Classic Shallot Butter Food

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

SHALLOT BUTTER

Steps:

• Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)

ROASTED SHALLOT AND HERB BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely.
• Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

SHALLOT-THYME BUTTER

Steps:

• Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary
• Compound butters can be made with any seasoning you like: mustard, garlic, ginger, chiles, vinegar, or citrus juice and zest, just to name a few. In good weather, you can easily experiment with adding the fresh herb of your choice chervil is especially nice, as are dill and parsley.